somethingtofoodabout: Exploring Creativity with Innovative Chefs

Clarkson Potter: Crown. Apr. 2016. 240p. photos. ISBN 9780553459425. $30; ebk. ISBN 9780553459432. COOKING
Musician, DJ, and record producer Questlove is also a food enthusiast, frequently documenting his eating experiences on Instagram as he travels the world. Here he compiles a series of conversations with some of the most innovative chefs across America, from New York to San Francisco, Philadelphia, Austin, Portland, and Chicago. Most of the chefs featured are from high-end restaurants, such as Chicago's Next or New York's Eleven Madison Park, although a few head more casual establishments. Each culinary artist talks about his or her creative process, training, philosophy, inspiration, and how they balance innovation and tradition. Perhaps the most intriguing chapter is the description of the author's 13-course meal at the Modernist Cuisine lab in Seattle.
VERDICT The author frequently tries to relate experiences with food and cooking to his encounters with music, which may be distracting to those who aren't big music fans, but Questlove's enthusiasm for his subject and the thoughtful discussions with each chef will appeal to foodies interested in the inventive process of cooking. Short chapters and artistic photography will allow readers to enjoy in small bites. [See "Editors' Spring Picks," p. 33]
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